First brisket

Discussion in 'Beef' started by mama's smoke, Mar 19, 2010.

  1. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    I'm smoking my first brisket on the MES. Lots of questions: At what temp do I smoke? We want it for slicing, so at what temp do I pull it? Should I foil it and finish it in the oven? I've just read so many ideas, but I can't quite put them together. Thanks
  2. flyfishjeep

    flyfishjeep Smoking Fanatic

    Look at the brisket sticky and follow those rules for the first time. Adjust after that. You may not have any left for slicing once you try the first bite. I have only cut and served mine, so maybe someone else can help you with that.
    But follow the sticky, and you won't be dissapointed at all.
    Good luck and show us the QVIEW please!!!! [​IMG]
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Everyone seems to do theirs a little different. Some foil some don't some inject some don't some trim some don't some fat cap up and some down. The fact of the matter is you just have to try it and see which you like better. I did my first one two weeks ago and I injected the night before then rubbed in the morning and smoked it at 225 until I reached around 160-165 then I injected it some more and foiled it. I left in in the foil on the smoker until I hit 200-205 then I removed from the smoker and put in a cooler for several hours. Once I removed it from the cooler and sliced it the meat was so tender and juicy. I loved it and I will be making many more of these in the future. You just need to try it one way and see if you like it because everyone seems to have success doing it many different ways. There are now right or wrong ways. Good luck I can't wait to see the qview from the first brisket.
  4. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Thanks Guys. This is just the info I needed. At about what temp will it plateau? (I will not panic. I will not panic. I will not panic.)
  5. flyfishjeep

    flyfishjeep Smoking Fanatic

    Mine usually plateau's around 165-175. It sucks once you get there, but patience will pay off. Enjoy it!
  6. pike

    pike Meat Mopper

    AAAAHHH The brisket, like the final test to the right of passage to manhood, and not just here but on all smoked meats forums its a big accomplishment.
    Unlike the stone age days, Grog Sr told Grog JR for his right to manhood in the clan he had to slay a T-REX and cook it for the clan to become a man to breed in the clan, Well Grog SR has a very basic mind, Day/night Hot/cold Wet/dry But he was still smart old coot, he knew how to deal with the teenager aggression and any passable competition in the clan, so he never seen Grog JR again, the outcome would be different if JR came back with T-REX as a pet but stay tuned to the next season of the show, ( you might even find out "WHO SHOT JR"

    (blast from the past, see if anyone remembers that little tidbit there :)

    anyway the brisket is like the T-Rex, you conqure it or it eats you alive.

    I took my T-Rex down around 1998-2000 on a smoker my dad made.

    ive been wanting to make another one like it, take a side box style but the fire box is in the middle on the backside of the smoking chamber and lower so the heat/smoke enters at the middle bottem, a sheet of metal 4 to 5 inch off the bottem to defuse the smoke and heat evenly under and across the intire cooking grate and it had a vent stack on each end. and way more affechient then a side box, the heat and smoke is more even in the cooking chamber. it makes more sence to me then a offset where you ave to put all the meat to the end where the heat is,

    oops sorry, that probly needs to be in its own post elsewere, my bad i do tend to ramble on[​IMG]

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